Pan Fried Chicken Thighs

If I never eat another boneless, skinless, chicken breast again in my life I would die satisfied.  I have grown more than weary of this particular cut of meat and find them tasteless and too processed for my liking.  I have joined the chicken thigh party.  I may be late, but I have arrived.  I substitute these little numbers whenever and wherever the recipe calls for breasts.  

These pan-fried breasts are so simple it is sinful.  I love leaving the skins on as the skin ends up crispy and adds flavor.  

Ingredients

• Chicken thighs - skin on
• 1 tablespoon of coconut oil
• 1 tablespoon of avocado oil, or palm oil (I don't use olive oil as the high heat can turn the olive oil rancid) 
• Spices of your choosing - salt, pepper, thyme, sage, garlic powder 

Method

• Heat oils in a cast iron skillet on medium high
• Combine spices together and sprinkle on skin side first and place the chicken thighs in the heated oil skin side down
• Sprinkle spices on opposite of thighs once in skillet
• Cook on medium high and keep turning and rearranging chicken thighs until the skin sides are crispy - approximately 10 minutes
• Flip chicken thighs and continue to turn and rearrange pieces and cook for an additional 10 minutes

I tend to want to overcook chicken, but there isn't anything more disgusting than under cooked chicken.  I will either turn the heat down once the thighs are crispy on both sides, or I will place in the oven to continue cooking until done.